glazed raspberry scones

What’s better than blasting Taylor Swift’s new album Lover on REPEAT over the weekend?! Singing along endlessly while eating my FAVORITE scones ever, that’s what!

Scones are one of my all time fave treats to have! They’re amazing with coffee, a cup of tea, on the go, enjoying along with a quick casual breakfast, or a full on brunch spread! Not only are they perfectly crisp on the outside, but they’re slightly flaky and soft, and AMAZINGLY buttery on the inside! The best part of scones, though, might be the complete simplicity and EASE of making them from scratch at home! They require only the simplest of ingredients that you probably already have on hand and they come together SO QUICKLY!

A few important notes when it comes to scone making though:
1. keep all the ingredients AS COLD AS POSSIBLE– especially the butter.
2. Don’t over work/knead the dough.
3. Don’t be tempted to add any more liquid than the recommended amount.
4. Remember to brush a little wash over them right before baking for a nice golden color on top! I include this in the instructions so don’t worry, I’ll remind you!

Other than that, this recipe is fairly simple AND flavors/fruits can be switched out for YOUR favorite add-ins! Other great add-ins include any type of chocolate, other fruits like strawberries, blueberries, or peaches, dried cranberries, poppy seeds… the options are ENDLESS! You can top these with a generous sprinkling of turbinado sugar (course sugar) or leave them plain on top and drizzle with your favorite choice of glaze!

Whatever combination of add-ins you choose to use with this recipe, they’ll turn out PERFECTLY and tender and oh-so buttery!

In a large bowl, combine flour, sugar, salt, and baking powder. Whisk together until well combined. Add very cold cubed butter to flour mixture. Toss around with hands or a large spoon to coat the butter pieces. Then, with thumbs and forefingers, squeeze and break apart the butter pieces, tossing mixture around as you go. Do not over work the mixture or melt the butter. You want all the ingredients to stay as cold as possible. Continue breaking the pieces of butter up until you have varied pea sized pieces of butter, with some being bigger and flatter. If mixture is not cold to touch anymore, stick the entire bowl into the freezer for 10 minutes before continuing.

In a medium bowl, combine 1/2 cup heavy cream, egg, and vanilla extract. Whisk gently to combine. Then pour this cream mixture into the flour/butter mixture and gently toss around and mix with a large spoon until the flour mixture is thoroughly hydrated and combined. Do not over mix here. Mix in the raspberries or other add-ins of your choice and gently combine.

Dump out onto a lightly floured surface. With lightly floured hands, shape and pat the dough into an 8-inch disc, about 1 1/2 inch thick. With a sharp knife, cut disc into 8 equal triangle pieces, like cutting a pizza into slices. This is the easiest and most effective way to make scones in my opinion. Although for these specific scones, I chose to cut out circles with a 2-3 inch cookie cutter! I definitely prefer the pizza cutting technique though!

Place cut scones into the refrigerator to chill for 15 minutes.

Preheat oven to 400 degrees F.

Arrange scones in a baking sheet lined with parchment paper 2 inches apart. Brush the tops of each one with heavy cream and sprinkle with turbinado sugar if desired. Bake for 20-25 minutes, until scones are set and nice and golden brown on top!

Let cool on baking sheet for 5 minutes before transferring to cool completely on wire rack.

In a bowl, combine powdered sugar and milk. Glaze the completely cooled scones and ENJOY!!!